I started cooking them at 1:38pm and in the recipe it states that it needs 7 hours, low and slow. It's only been almost 5 hours and the ribs have exceeded 145 degrees and I don't see many bones sticking out alot to indicate they're done. I'm lost and confused, I followed the recipe to the T and I always manage to mess up anything or everything I try to cook.
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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145 is not sufficient temp at 5 hours to break down the connective material in the ribs and tighten the proteins enough to produce pull back.
If the recipe says 7 hours, I'm not sure why you'd expect it to be done earlier than 8:38 PM.
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Club Member
- Sep 2014
- 666
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For those who are about to Cook - WE SALUTE YOU!
Weber Genesis Silver B - 14 years
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I wonder if you can do the bend test on them to make sure they're done? I'd say go with the 7 hours or longer. Generally it takes about 5 1/2 hours for a rack of pork loin ribs on the kettle with the SnS running @225 - 230's. I think (but not sure) that 225ish is considered high on a slo-cooker.
Good Luck!
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
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BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
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Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Here's Meathead's Cabin Fever Slow Cooker Ribs. If this is the recipe you're using, you're looking for the ribs to be fall off the bone (very) tender to know when they are done. I hope yours are already there!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Founding Member
- Jul 2014
- 851
- Las Vegas, NV
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CharGriller Pro COS
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Favorite beer: Scotch
I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)
Recipes, like battle plans, are fine until put into practice. They are guidelines at best. Riff away!
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I've never done ribs in the crock pot but have done them often in the pressure cooker. Completely different animal from the ribs the smoker puts out. I will admit I prefer the smoker BUT the ribs the pressure cooker reminds me of old time cooking. Ribs and kraut-ribs and cabbage were the ribs I knew growing up and I still like them!
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Variety is a good thing Cheef . My mom used to simmer ribs in tomato sauce she was making for spaghetti. Best red meat sauce ever.
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Club Member
- Sep 2014
- 666
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For those who are about to Cook - WE SALUTE YOU!
Weber Genesis Silver B - 14 years
GG's
Weber OTS
Vortex
SnS
Maverick ET-733 dual 6' probes / Thermo-Pop
ennoLogic eT650D IR ( -58 to 1202F)
Weber Rapid Fire Chimney
Kingsford Blue
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7 hours does not seem long enough, especially if you put cook them on low.
When we do crock-pot ribs, usually during the work week, we cut them up into a few sections, toss a few quartered onions in the bottom, a little liquid smoke, rub down with a Memphis style rub, dump some store-bought BBQ sauce, (Sweet Baby Ray's or Stubbs Memphis style), and set it on high. They go on at 7:00am and they come off when we get home, any time between 5:00 and 6:00. That's 10 hrs, on high, and they come out perfect, every single time.
Honestly, it's almost impossible to overcook ribs, or any cheap, tough cut of pork, in a crock-pot.
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Originally posted by Potkettleblack View Post145 is not sufficient temp at 5 hours to break down the connective material in the ribs and tighten the proteins enough to produce pull back.
If the recipe says 7 hours, I'm not sure why you'd expect it to be done earlier than 8:38 PM.
Agreed. I've never done them in less than 10 hours, set on high.
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